||PORK, VEAL & BEEF
2 lbs Baby Back Ribs
2 - 32 oz. Jars of Sauerkraut
2 Onions (peeled, cut in halves and sliced)
2 Granny Smith Apples (cored and wedged)
¼ cup Brown Sugar
2 tbsp Caraway Seeds
Salt and Pepper to taste
Season ribs with salt and pepper.
Place on cookie sheet and bake in 375 degree oven for 45 minutes, until golden brown.
Remove from oven and set aside.
In a baking dish add layer of sauerkraut and onions.
Sprinkle with caraway seeds, layer of apples, brown sugar and salt and pepper.
Add ½ cup of water.
Cover with foil and bake for two hours at 350 degrees.
Remove foil for the last 15 minutes of baking.
4 loin pork chops
1 sliced small onion
1 clove minced garlic
½ cup sliced red pepper
2 tbsp fresh chopped oregano
10 fresh basil leaves
2 tbsp olive oil
Pepper and salt, to taste
½ tsp sugar
2 tbsp sherry
2 cups tomato sauce
½ cup fresh sliced mushrooms
6 Black Olives
Heat the oil in a large skillet.
Brown the chops well on both sides and remove from the skillet.
Add the onion, garlic, peppers and sauté lightly over medium heat.
Bring the mixture to a boil. Return the chops to the skillet.
Cover and simmer for 1 hour or until the chops are tender.
Garnish with black olives.
Chops with Cherry BBQ Sauce
4 boneless pork loin chops
1 teaspoon cumin
2 teaspoon chili powder
¼ cup fresh orange juice
2 tablespoons brown sugar
Pepper and salt to taste
2 tablespoon olive oil
n a bowl combine all the ingredients for the marinade and stir together. Place the pork chops in a ziplock bag
and pour in the marinade, make sure to coat the meat on all sides. Keep cold in a refrigerator for at least 4 hours
and up to 24 hours.
Cherry BBQ sauce:
1 tad olive oil
1 onion chopped
3 garlic cloves minced
1 tablespoon chili powder
2 cups canned crushed tomatoes
½ cup fresh orange juice
½ cup ketchup
¼ cup brown sugar
1 cup frozen sweet cherries
In a saucepan cook the onion over medium to high heat, until it softens. Add the garlic and chili powder and cook
for one minute more. Add tomatoes, orange juice, ketchup, sugar and cherries and cook for 5 minutes stirring frequently.
Transfer the mixture to a food processor and blend until smooth.
Grill the chops for 12 minutes, turning once midway through the cooking. Remove from the pan and serve with Cherry
Pork Tenderloin and Corn on the Cob
1 whole pork tenderloin
Finely grated rind of 1 lime
4 tbsp apricot jam
4 tbsp lime juice
2 tbsp grainy Dijon mustard
Ground black pepper
2 tbsp vegetable oil
Cut pork tenderloin into four pieces and flatten out.
Heat up the oil – medium to high temp.
Panfry the tenderloin and remove from the pan.
Mix together the remaining ingredients, Drain the fat from the pan, add in mixture and heat.
Pour over tenderloin and serve.
Chicken, turkey or beef can be substituted for the pork.
Corn on the Cob with Shallot and Herb Butter:
4 ears of corn, husks removed
½ cup soft butter
4 shallots thinly sliced into rings
2 tbsp chopped fresh parsley
4 springs of rosemary each about 5 inches long
Ground black pepper and salt
Place each ear on a sheet of thick foil. Thickly spread one quarter of the butter over each ear. Scatter the shallots
and parsley over the top and add a sprig of rosemary. Season lightly with salt and pepper. Close the parcels, securing
the seams well, then bake at 375F for about 20 minutes until the corn is tender, turning once at the halfway point.
Serve in the foil.
14 oz. Veal, sliced
4 oz Parma prosciutto
4 tbsp Flour
1 tbsp Parsley finely chopped
8 leaves Fresh sage
2 tbsp Olive oil
Pepper and salt, to taste
2 tbsp Butter
4 oz White wine
½ lemon (juice)
Pound the slices of meat and lightly flour, place ½ slice of prosciutto on each and top with a sage leaf.
Use a toothpick to fix prosciutto and sage to the slice of meat.
Melt the butter and oil in a large sauté pan, place the veal slices with the prosciutto facing downward.
Brown them on both sides over high heat seasoned with salt and pepper. Pour in the wine and lemon juice, extra
tablespoon of butter, chopped parsley, cook it until it thickens.
Beef Tenderloin with a Mushroom Brandy Red Wine Sauce
2 five oz. beef tenderloin medallions
1 small green onion, sliced
2 tbsp Olive oil
2 tbsp butter
Pepper & salt to taste
½ cup Fresh sliced mushrooms
11/2 oz. brandy
2 oz. Red wine
¼ tsp curry powder
½ tsp chicken base
Heat the oil & 1 tbsp of butter in a skillet. Brown the tenderloin well on both sides and cooked as desired,
remove from the skillet. Add mushrooms, sauté over medium to high heat for 1 minute. Pull the skillet from
the stove, add brandy & wine and reduce for about 30 seconds. Add 1 tbsp of butter, green onions & cook
until slightly thickens for about 20 to 30 seconds. Pour the sauce over the steaks.